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In this study,the immunogenicity of streptococcosis/lactococcosis and yersiniosis vaccine in rainbow trout was investigated in farm.900 fish with an average of 50±5 g were divided into three treatments and three replications (injection treatment, immersion treatment and control group).Fish were kept for 60 days and samples were taken on the 30^th and 60^th days.Then the fishes were challenged for 14 days with three bacteria, Streptococcus iniae, Lactococcus garvieae, and Yersinia ruckeri.Sampling was done to evaluate lysozyme activity,complement, antibody titer and survival rate. The results indicated a significant increase in serum complement and lysozyme activity on the 30^th and 60^th days of sampling in the vaccinated groups compared to the control group (P<0.05).Antibody titers against S. iniae, L. garvieae and Y. ruckeri on the 30^th and 60^th days of sampling in the vaccinated groups had a significant increase compared to the control group (P < 0.05).The  relative percentage survival after 14 days of challenge with S. iniae, L. garvieae and Y. ruckeri in the injected group was (70, 60, and 76.6%),respectively, which was significant compared to the control group (P<0.05).Also, the relative percentage survival in the immersion group with S. iniae, L. garvieae and Y. ruckeri was(30, 36.6 and 53.3%),respectively, which was significant only in the group immersed with S. iniae (P<0.05).In general,it can be concluded that the use of polyvalent vaccine by injection and immersion has significant effects on the immunity and survival rate of rainbow trout. However, the injection method is more effective and suitable than the immersion method.

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Viral symptoms indicative of Iris yellow spot virus (IYSV) were observed on onion in several fields near Chenaran in Khorasan Razavi Province. Mechanical inoculation of herbaceous hosts with onion sap extracts from symptomatic plants showed similar symptoms to those described for IYSV. The mechanically transmitted virus reacted only with antisera specific to IYSV in DAS-ELISA but not with antisera specific to seven other tospoviruses. In RT-PCR, a DNA fragment approximately 822 bp in size was amplified from infected Nicotiana benthamiana by using primers specific to the nucleocapsid (N) gene of IYSV. After cloning and sequencing, the deduced N protein sequence of two isolates (GenBank accession no. HQ148173 and HQ148174) showed 98% amino acid identity with a Sri Lankan isolate, 96% with a Dutch isolate and 92% with a Brazilian isolate. To our knowledge, this is the first molecular characterization of IYSV in Iran.

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 Peanut plants showing mottling, yellow and necrotic spots on leaves were collected from peanut fields in Golestan province. Electron microscopic studies revealed the presence of flexuous filamentous particles ca. 700 nm in length, which was suggestive of a potyvirus infection. Healthy Nicotiana benthamiana plants mechanically inoculated with sap from infected peanut plants showed mottling, downward leaf curling, and wrinkling of the leaves. The virus was transmitted by Myzus persicae in a non-persistent manner to healthy N. benthamiana, on which symptoms were observed two weeks later. RT-PCR using an Oligo-dT and a NIb primer set resulted in a fragment of about 1093 bp, which comprised the complete coat protein (CP) gene and 3´-non-coding region. Analysis of its CP nucleotide and amino acid sequence revealed 98-99% similarity and 95-99% identity to those of Peanut mottle virus (PeMoV) isolated from other countries, respectively. The molecular data confirmed serological, vector transmission, and electron microscopic findings on the incidence of PeMoV in Iran. Additionally, sequence and phylogenetic analyses of the CP revealed clustering of Iranian PeMoV isolate with Asian/Australian isolates.

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Irreversible changes in the physicochemical properties of bakery products after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to delay staling. One way to postpone staling is to apply native plant and seed hydrocolloids, especially mucilages, which have high medicinal and nutritional value and low price. Therefore, in this study, the effects of different concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0, 0.25, 0.5, 0.75 and 1) and the combination of both kinds of mucilage (up to 1%) on the physical, sensory and staling properties of sponge cake were investigated. In general, except when 1% of mucilage was used, the overall properties of sponge cake were always improved by hydrocolloid addition. The results showed that the addition of 0.25% marve combined with 0.25% psyllium significantly (P< 0.05) enhanced properties of sponge cakes (volume, overall acceptability, hardness and moisture during storage) compared with the control sample.

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A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of prebiotics which makes possible the sale of more nutritional food with equal sensory features. The main aim of the present study was to assess the effects of oligofructose, inulin and oligofructose-enriched inulin on the features of prebiotic cake. In the control sample, the highest symmetry and volume was observed, along with the lowest apparent density and specific gravity. The crumb was observed to become less yellowish and more reddish when fructans were added, except during the addition of 2.5% oligofructose-enriched inulin. In the storage period of the product, the control sample had the highest hardness and least moisture. Samples with 2.5% inulin/oligofructose and 10% oligofructose/inulin demonstrated an increased level of protein, total fiber, and ash, respectively. The highest and the lowest scores in terms of sensory evaluation of the cakes (one day post-baking) were attained by the 2.5% oligofructose/inulin and 10% inulin, respectively.

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Cold plasma is a novel non-thermal technology for the food and packaging industry. In this study, the effects of argon glow discharge plasma on the mechanical properties, surface topography, chemical composition, film hydrophilicity, film solubility, and barrier properties of the starch films were examined. Plasma treatment improved Tensile Strength (TS) of the starch film. In contrast to TS, elongation at the break of the plasma-treated films remained unchanged. The surface roughness of starch film increased after plasma treatment. An apparent increase in the surface hydrophilicity was observed due to formation of oxygen-containing polar groups. FTIR analysis confirmed the increase in the oxygen containing groups in plasma-treated starch film. However, film surface hydrophilicity caused no significant change in the solubility of films. No significant difference was found in the barrier properties of the starch films. The evaluation of films modifications by glow discharge plasma will contribute to in-package decontamination studies of food products by plasma.